Filete Huachinango Relleno de Salpicón

(Red Snapper Fillet Stuffed with Crab Meat)

For the fish:

• 16 small cloves garlic, whole
• 12 black pepper corns
• salt to taste
• 8 thin red snapper, sea bass, grouper or other fish whole fillets, 5 oz. each

For the stuffing:

• 1/2 recipe of Salpicón de Jaiba
• 1-1/4 lbs. small shrimp, shelled

For the sauce:

• 1-1/2 cups mayonnaise
• 2 tbls. fresh lime juice

For the garnish:

• 1/2 cup parsley, chopped
• 16 slices green bell pepper
• 8 limes, halved

Pre-heat oven to 400° F. Grease a baking sheet.

Prepare the fish: Purée garlic with peppercorns and salt. Spread on fish and marinate for 1 hour.

Meanwhile, prepare the stuffing: make half of the Salpicón De Jaiba recipe, adding shrimp. Cook until the mixture thickens.

Spread stuffing over fish fillets and roll loosely. Secure the rolls with wooden toothpicks and place on a baking sheet.

Mix mayonnaise with lime juice. Cover each fish roll with 3 tbls. of the sauce.

Bake for 20 to 30 minutes or until fish is golden brown.

To serve, arrange rolled fillets on a platter. Garnish with parsley, pepper, and limes. Serve with rice.

Makes 8 servings.